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8
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1
6
5
3
1
1
2
1
1/2
1/2
1
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4
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ar
ar
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oz
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#
oz
cl
T
t
t
c
T
T
t
c
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oz
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Pasta, Penne
-- Sauce
Tomatoes
Onion
Garlic
Olive Oil ExtV
Paprika, smoked
Oregano, dry
Tomato Sauce (1)
Sherry Vinegar
Salt
Pepper
Broth (2)
-- Topping
Mozzarella, fresh
-- Garnish
Manchego (3)
Parsley
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Prep - (20 min)
- Scald TOMATOES one minute in boiling water. Quench in cold water,
peel and chop small.
- Chop ONION fine. Crush GARLIC and chop small. Mix.
- Cut MOZZARELLA into about 1/2 inch chunks.
- Chop PARSLEY for garnish.
Run - (40 min)
- Cook your PASTA the usual way but with just 3 minutes left to
go. Drain and tumble with a little Olive Oil to prevent
sticking together. If doing ahead, bag and refrigerate.
- In a sauté pan (3 quart) or similar wide pan, heat Olive Oil
and stir in Onion mix. Fry stirring until Onions are translucent.
- Stir in Paprika and Oregano for just a few seconds, then
stir in Tomatoes, Tomato Sauce, Sherry Vinegar,
Salt, and Pepper. Simmer covered until Tomatoes are soft,
about 5 minutes.
- Stir in Broth and bring it to a boil. Simmer another 5 minutes.
If doing ahead, cool and refrigerate.
- At Serving time: In you wide pan, bring Sauce up to a strong
simmer. Stir in Pasta and bring back to a simmer quickly. Check it
is nearly done, then at a lower simmer, scatter Mozzarella chunks
over the top, not touching each other. Cover and let simmer slowly for 3
minutes, no more or the cheese will become stringy. Do not
stir, the mozzarella will stick together into lumps.
- Serve hot immediately, scooping out without stirring. Garnish with
freshly grated Manchego Cheese and chopped Parsley (or
Romano if you haven't found Manchego).
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